Saturday, March 14, 2009
Holiday Breakfast Pie
For special breakfasts, it's sometimes good to be able to get a head start the day before.
1.) Line a pan bottom with puff pastry, then build the sides with puff pastry strips. Poke holes in the bottom of pastry with a fork. Cover bottom with good quality tomato paste and sprinkle very finely cut onion on top. When the onion is half cooked and before the puff pastry is browned, remove from oven.
2.)Mix cream cheese ( I use home made goat's kefir cheese) with grated cheese. I use parmisano-reggiano usually, or whatever's around. Add finely chopped parsley, a few chili flakes, season to taste. Spread on top of tomato topping, keeping away from edges a little. Beat an egg white with a little water and brush on the sides of the puff pastry conainer. You can finely chop zuccini, red pepper or other vegetable to add, but make sure yoyr puff pastry sides are high enough for both this mixture and the eggs you are going to add later. Think about where you want to put your eggs and make little nest places in the cheese mixture to hold the eggs in the next step. Back into the oven it goes. Leave until the cheese is a little melted or cooked looking and the puff pastry is slightly brown.
You can stop after either 1 or 2 and continue in the morning.
3.) Last part: carefully crack eggs on top into the little depressions you made. I crack two eggs for each person. You need to work this out before you begin....how many people, eggs...what size dish. Chop chives or gree onion on top. I usually tent with aluminum foil so that the tops of the eggs don't get rubbery and dried out while baking. This part always takes longer than I think it will, but now's the time to set the table and get the coffee and tea ready. Take the aluminum tent off for the last few minutes to crisp up the edges of the puff pastry if it needs it.
It's very festive looking.